The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
Chefs at Mr. Taco stuff steak, seasoned pork, chicken, and beef tongue inside flour tortillas to make burritos, quesadillas, and, of course, tacos. But they really get to display their artistry when an order of sopes is placed, topping a small circular canvas with savory meats, sour cream, and cheese, the same way Monet painted his water lilies during his little-known salsa phase. Margaritas, beer, and fruit water help to wash down other fare such as stuffed peppers, grilled chicken, and enchiladas.
Gus’ Mexican Cantina serves up a sizzling menu of Mexican-American fare, accompanied by cool splashes from a full bar. Diners can stave off ravening appetites by heaping nachos with cheese, jalapeños, onions, tomatoes, peppers, black olives, and beef ($7.95) or chicken ($8.95). A vegetarian taco salad invites herbivorous nibbles ($6.50), and deep-fried chimichangas, loaded with meat, cheese, and sour cream and served with beans and rice, attract starved stomachs ($8.95). At the Friday fish fry, guests can take a culinary dip into the Gulf of Mexico with beer-battered cod ($10.50) paired with Gus’ specialty margarita, made with a secret recipe pinched from the files of James Bond.
Owned by philly cheesesteak connoisseurs Ken and Betty Kemler, The Keystone Grill cultivates a family-friendly dining atmosphere that features a sundry menu of comforting, cooked-to-order cuisine. Let an appetizer such as Cajun fries ($2.99) or stuffed mushroom caps ($5.79) serve as a prelude to a potpourri of entrees, including the cheesesteak-inspired Keystone Special pizza, topped with green peppers, onions, mushrooms, and steak on a homemade crust ($11.39–$20.79), or the breaded crab cakes, whose grumpy disposition hides a delightfully delicious interior ($10.29). For an authentic taste of the owners' roots, wrap a sandwich trap around the South Philly cheesesteak—a symphony of fresh-shaved beef, that replaces the traditional American cheese with Cheese Whiz––an even more traditional American cheese ($8.29).
Piñatas and Mexican-style fiber arts lend colorful bursts to the adobe-like walls of Taco Amigo, which have seen more than 25 years' worth of patrons enjoy Mexican eats between them. Chefs serve the classics such as burritos and tacos, with some truly unusual additions to the menu as well. Opuntia cactus and grilled chicken wallow in a red ancho and cheese sauce in the Nopalito con Queso. Jalapeno crème fraiche and dollops of melted cheese decorate the tender chicken of the arroz con pollo. Grilled shrimp and a coconut milk and tomato sauce rest atop the sizzling, mahi mahi-filled Livingston enchilada, served with a side of ripe plantains.
In a sleek, modern space, alternating red and brown walls provide a bold backdrop to pastel-yellow seats and hanging teardrop-shaped ceiling lamps as Anton's Salon & MSpa's talented staff greets customers. Looks are transformed and bodies receive potent doses of relaxation via a full slate of services, including haircuts, massages, makeup applications, laser hair reduction, and Botox injections. Stylists happily snip off 9 inches of patrons’ ponytails or pet ponies’ tail hair so strands can be donated to Locks of Love before offering a trendy haircut free of charge. Additionally, the team of trained professionals helps churn out tomorrow’s beauty pros in Anton’s Academy, which features an apprentice program and workshops.
Senor Sol's house-made sauces accent a slew of meats, vegetables, and tortillas that populate the menu of Mexican fare. Hungry guests can obliterate the unpleasantness of a yet-to-be-sated appetite by imbibing an initial dose of house-made chips camouflaged in chunky guacamole ($7.50) or unsheathe silverware from napkins to splash Tony's seasonal chili ($3.25) into mouths with knives. For main courses, toppings from nine different styles of tacos, including specially spiced pork, beef tongue, and fajita vegetables ($2.25 each), burrow between the hard crevices of corn tortillas or the soft sleeping bags of corn or flour tortillas. The blueprints to chilies rellenos ($10.75) cause cooks to plop two poblano peppers into a deep-fryer, melting the stuffed cheese inside that oozes onto plates beside a choice of beans, rice, or tortillas. In addition, spoonfuls of house-made ranchero sauce daub melted anejo cheese perched atop three chicken enchiladas ($9.25)—one for each dimension in which Abraham Lincoln wanted his biographical Hollywood flick shot.